Welcome to this month’s edition of Homemade Homemaking! Today, we’re making cream of chicken soup!
When I was a newlywed 6 1/2 years ago, I barely knew how to cook. One of the first staples in my pantry became canned cream of chicken (or mushroom) soup.
I used these creamed soups for EVERYTHING. We were living in the Deep, Deep South–where fried foods and creamy casseroles reign. I never learned to fry without burning, but we probably ate a creamed soup casserole at least every other night.
As much as we loved our creamed casseroles, I just couldn’t keep buying canned creamed soups in good conscience.
But we started missing our old comfort foods. So about a year or so ago, I set to making my own version of creamed soup.
This is the recipe I use to replace canned soups in any recipes that call for them. I hope you enjoy it!
Homemade Cream of Chicken Soup
- 1/3 cup butter
- 2-3 cloves garlic, minced
- 1/3 cup white whole wheat flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 Tbsp. minced celery tops OR 1/4 tsp. celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- In a saucepan over medium heat, cook garlic and celery (if using) in butter until soft.
- Stir in flour, salt and pepper (and celery seed if using).
- Slowly stir in chicken broth and milk.
- Simmer over medium-low heat until thickened.
- Cream of Mushroom--toss in a handful of minced mushrooms
- Cream of Broccoli--toss in a handful of minced broccoli
- Cream of Celery--toss in a handful of minced celery